Tag Archives: grandpa

Post navigation

Gongfu brewing is quite versatile – you can control all the variables, including the amount of tea, the amount of water, the timing of the infusions, etc. You can adjust infusions as you go to try to get the best cup of tea from the leaves. However, it is not the only way to brew, nor is it always the best suited for whatever tea you drink.

These days I use a small pot to brew tea at work, with an electric kettle that has served me quite well. I mix waters so the tea is not suffering from the ultra-filtered water we use at work. It works reasonable well. At home, with kids, it’s difficult to do any kind of gongfu brewing. Instead, I grandpa everything. This may come as a surprise to some, but for some teas, grandpa-ing the tea actually produces better results.

I’ve talked about this briefly before. The thing you have to remember is when you brew teas in vastly different ways, the tea itself changes character in really obvious metrics. A tea you think you’re familiar with can appear wholly unrecognizable. The most obvious for these is aged oolongs. You might think that oolongs are best brewed in gongfu style. This may seem especially odd for aged oolong, which can be a bit sour. Wouldn’t grandpa-ing the tea make it even more sour?

Funny enough, the answer to that question is usually no. In fact, I’ve found over many years of drinking this stuff in various ways that grandpa-ing is often the best way to drink aged oolongs – even better than drinking in a small pot. If you gongfu an aged oolong, what often happens is the tea can be a bit thin, and a bit sour. There’s not a lot to recommend the tea. The same tea, however, throw into a big mug and just stewed for minutes before you even attempt your first sip, can be fragrant, full bodied, and quite pleasant. The acidity is now enhancing the drink, instead of making it worse – in the same way that acidity in a wine can make it a better experience. There are aged oolongs I’ve had that taste sharp and kinda nasty when gongfu brewing, but are an absolute delight when drunk grandpa style. I haven’t given up drinking aged oolongs gongfu style completely yet, because some teas do work better for that, but in general, I’d say it’s at best a tossup.

Even for semi-aged puerh, I think one should at least try drinking them grandpa style, or at the very least using a much lower tea to water ratio but with longer steep times. The result is usually a richer taste – I have some teas that appear thicker, and more fragrant, when I grandpa them. In gongfu style, they’re instead a bit weak and not terribly interesting.

I think what’s going on is that for some teas, the amount of time you need for whatever it is in the leaves to be pulled out of the water varies for different types of whatever proteins it is that is giving you that particular flavour. If you do short and fast steeps, as is pretty normal in a gongfu style brew, then they all come in succession – with none of the cups being particularly satisfying. Instead, when you steep them long and slow in a big mug and then drunk together, the result is far more interesting, and the individual elements – such as the sourness – blend into the tea in a way that is not obtrusive. As James said recently, drink with an open mind and don’t get stuck in the same routine. The results can be surprising.

Xi Jinping showing Obama how it’s done – use the lid to push away the leaves and then sipping from the gaiwan. Apparently nobody briefed Obama on what to do with a gaiwan with green tea in it, so he put the lid down and just drank from the really awkwardly shaped cup instead. He did, however, seem to manage the “use your teeth to filter the leaves” skill pretty well. Xi would know this tea well – he was the top official in Zhejiang for a number of years.

As I mentioned last time, I’ve mostly been reduced to drinking tea grandpa style, and have no real prospects of doing a lot of gongfu in the near future. This, however, has proven to be a pretty interesting experiment, because drinking tea grandpa style not only significantly alters your preferences, it also alters your perceptions of why we drink tea and what makes a good tea.

One of the things you do when you drink tea gongfu style is you try (or at least should, anyway) to mitigate the negatives of a particular tea. Is it bitter? Is it sour? When brewing, you try to minimize those things and maximize the pleasurable parts of a tea. When you drink tea grandpa style, however, and especially when you do it like I do with quite a bit of tea leaves, what is actually being drunk is a fairly concentrated, never-ending brew of a tea. Since the water going in is usually boiling hot, it’s not really drinkable until at least a minute or two after the brew has begun. This means that the first few sips isn’t all that different from what you might get from a standardized taste test that you see in tea competitions or the quality evaluation table.

What this has done is to force me to think about what I want to drink, and why. Some teas that are acceptable in gongfu are all of a sudden undrinkable. They reveal to me a sharpness, or unpleasantness, that is otherwise not really detectable when brewed gongfu style, because I have used so many ways to soften the blow, so to speak. So in a sense, what this has done is to reveal to me what each tea is lacking, what the tea’s flaws are, and why it is not good to drink.

Funny enough, most of the teas that I love to hit up when I drink gongfu continue to be great in the grandpa style. It is usually the teas that are on the margins – teas that I felt were decent enough to drink – that have really shown their weakness through drinking them grandpa style. For example, the very cheap 2003 Menghai tuos that I bought a lot of. The tea is decent enough, and even in grandpa style is quite drinkable. However, it does have a bit of sharpness that will still take some time to fade, and makes it currently not my top choice. Another tea, a Yiwu Mahei from 2003 or thereabouts, is rather undrinkable using grandpa style – it is simply too sharp, there are some really unpleasant notes that come through. When drunk gongfu the tea is quite ok – not the greatest, but decent enough. When I grandpa it, I wonder why I bought it at all. It’s not a good thing.

This prolonged period of drinking grandpa style also reminded me of why green tea is favoured to begin with by so many – it’s really quite pleasant to drink in a cup, with just a little bit of leaves, and some water. It’s smooth, it’s fragrant, it’s refreshing. This is especially true of something like Longjing, which is, well, very refreshing. You can’t say the same for the heavy Japanese greens, which tend to overload you with umami. You also can’t say that for some of the more robust greens from other regions. Young puerh is simply too harsh in comparison, and is a much inferior drink. Green oolongs are a wholly different beast, and behave sometimes more like Japanese greens. Longjing is just right – it is what a drink needs to be, after dinner, washing out that heaviness with a little bit of crispness. It was what I started with on this tea journey, it’s what my grandpa favoured the most, and why this tea deserves so much respect.

So I’m currently in Shanghai doing some research, which means being in a library all day. This being China, you can bring a thermos into the library, and each reading room has a table for you to put your thermos along with everyone else’s. I figured that since I can’t drink tea otherwise, and I don’t want to wait till I get home before brewing some, I would try bringing tea in a thermos.

I had in mind not just the regular giant plastic water bottles that people use here (mostly seen in cabs) where they stick an obscene amount of tea in there and brew all day. I thought I would try something a little different, using a thermos with very good heat retention and see how the tea brews in there. It seems like an interesting thing to do – high heat, continuous brewing. Turns out it’s not such a great idea. The tea is very strong, obviously, because it is brewed for hours in very hot water. It brews super strong, but because of it, it’s hard to discern flavours. I think the effect was similar to what you might see in a samovar – long brewed strong tea that probably could use some dilution.

What’s most interesting is that when I poured out the contents and then diluted it with some water, the taste is, well, inferior. It just doesn’t taste quite right, since it’s a tea I know well. It’s also interesting that the wet leaves are very, very mushy – when I poured water in the cup it stirred up a lot of bits of tea leaves. Again, the effect is similar to boiling the tea for a long period of time. You extract everything out of it, and it loses all ability to be re-brewed.

So, long story short, if you are going to grandpa your tea on the go, use a vessel that loses heat normally over time, instead of something that retains heat exceptionally well. It doesn’t really work.

One of the consequences of having a child who is physically mobile is that having tea the usual way, which means with a piping hot stove, with various breakable teaware, is becoming a bit less practical. I could close the door and drink to my heart’s content, but I prefer not to do that. What it means is many more teas that are drunk grandpa style than ever before.

Doing so has affected the choice of tea I drink. One of the things I reach for most frequently now is actually the cheap tuo that I bought a lot of – one reason, of course, is that I have kilos of this tea, but it’s also because it does very well in a grandpa setting. Tea, as we know, is sensitive to preparation methods. When the tuo is drunk with a gongfu setup, it is mediocre – not very interesting, a bit boring, a bit bland. It doesn’t quite have the punch of better teas, and while it has 10 years of age, it’s not particularly exciting. In a grandpa setup, however, it actually brings out some nuances that are easy to miss in a gongfu setting. I would in fact say that the tea has improved doing so – I am rather happy drinking it day in, day out. It’s a joy.

Another tea I’ve been reaching for a lot is a 2002 Mengku cake that I bought years ago in Beijing, back when this blog was first starting. I have two tongs of this tea, and can get more at reasonable prices simply because there isn’t a huge demand for this tea. It’s not the best either – but certainly quite decent.

One type of tea that I do not grandpa, almost as a rule now, is newly made puerh. They are, by and large, terrible in that context. That is partly because most of the teas that I would subject to grandpa drinking tend to be on the cheaper side, and cheaper newly made tea is usually just horrible things. It’s also because without any aging, the rough edges are still, well, rough. You end up with really astringent, bitter, and unpalatable teas. If you add just a bit, then it’s nice and soft, but not as nice and soft as a fine green tea, which I would infinitely prefer to a new puerh as a grandpa option. In other words, they are never picked first.

This may also go some ways to explain why puerh has always been considered an inferior tea – when new they are simply not very good. When aged they are fine, but with prices now astronomical, they are no longer practical drinks for most people. Already, aged and new puerh tea of decent quality are being priced out of the market for regular tea drinkers. That is really a tragedy.

See all the flaoting leaves? This is a sign that your water wasn’t hot enough, and the only way to remedy it is to drink this as fast as possible and reinfuse with hotter water. Although, in actuality, this is sort of a failed cup already. In the cup is some 30 years old aged oolong.

I got this bag of minituo from a friend back in 2006 while I was doing research in Beijing. The friend is not a tea drinking friend, but I appreciated the gift nonetheless. Having said that, I never actually worked up the courage to try it. I remember when I first got it, I could smell the jasmine pretty clearly from the bag, even though it was pretty well sealed. The minituos then sat in the bag for six years, and was recently retrieved from my storage because Lew of Babelcarp wanted to try it. Well, why not? You gotta try everything once. I figured I’ll give it a go too.

I grandpa’ed the tea, since I was expecting the worst – a cross, perhaps, between a nasty stale green tea and an awful artificial jasmine. I didn’t really want to risk it by going heavy with a gaiwan, and this thing certainly isn’t going to see the inside of any of my teapots. The thing took a little while to loosen up, and once loose, it mostly stayed at the bottom of the cup, with a few stems that look like they came from a Japanese sencha floating upward. The brew was darkish, and surprisingly drinkable, probably because I only used one minituo for a large mug. More, and I think the tea might have been nasty. There is a jasmine scent, but it’s not too strong and entirely bearable.

Not surprisingly, contrary to its claims of using top quality tea, the leaves were chopped beyond belief.

I think I also spy some grain husks and other random objects in there that isn’t quite properly tea. Oh well, who knows what it is. It was drinkable enough that I didn’t immediately want to throw the rest of the bag away. Maybe I’ll try it again in six years.

I think it is safe to say that, us being all tea addicts of some sort or another, that we have to drink tea every day. The result of no tea can be quite painful, literally, and going anything longer than maybe 36 hours without tea is not something I’d advice you do. Since I get home quite late on most days, drinking tea at home after I get back is not normally a practical solution. Since I don’t get up early enough either, the only solution to proper caffeine update during the day is to drink at work.

I know lots of you drink tea at work. Some bring in what looks like a full gongfu set, with gaiwan, water source, a tray, and some cups. Others bring in modified sets with a few elements missing, but good enough for drinking. Or, you can just grandpa it.

This is what passes for work setup for me. It actually works surprisingly well, and as long as you pick the right teas, it can yield decent results. In my cup right now is a lightly roasted Taiwanese oolong. Yesterday it was some aged tieguanyin that performs remarkably well in grandpa style. One thing I’ve been doing lately is that I drink the entirety of the cup when I am drinking the aged tieguanyin, and then right before I leave for work, I fill it up with boiling hot water and close the lid. The next day when I come in, the tea’s brewed again, with a nice brown colour, and a pleasant, sweet taste that is very typical of nice, aged oolongs. You should all try it sometime, even after a long gongfu session. It’s a great way to finish a tea.